Go Back
To make these tasty bars, you need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 cup raspberries (fresh or frozen) These ingredients create a creamy and tangy cheesecake with a sweet crust. You can swap some ingredients if you need to. For graham cracker crumbs, try crushed cookies or oats. Use coconut oil or margarine instead of butter for a dairy-free option. If you have no cream cheese, try Greek yogurt or a dairy-free cream cheese. You can also replace fresh raspberries with strawberries, blueberries, or blackberries for a different flavor. To make your bars look extra special, consider these garnishes: - A sprinkle of lemon zest on top - Extra fresh raspberries - Whipped cream or a dollop of yogurt - A drizzle of honey or chocolate sauce These add a nice touch and enhance the flavor. Enjoy making these raspberry lemon cheesecake bars! {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). Take an 8x8-inch baking pan and line it with parchment paper. Leave some paper hanging over the sides for easy removal later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 2 tablespoons of sugar. Stir until the mixture is well combined. Next, press this crumb mixture firmly into the bottom of your baking pan. This will be your crust. Bake it in the oven for 10 minutes, then remove it to cool slightly. Now, grab a large mixing bowl. Beat 16 ounces of softened cream cheese until it’s smooth and creamy. Gradually add in 1 cup of sugar, mixing well. Add 3 large eggs one at a time, mixing after each. Then stir in 1 teaspoon of vanilla extract, 1 cup of sour cream, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Mix until everything is smooth. Very gently fold in 1 cup of raspberries. Be careful not to break them too much. Pour the cheesecake mixture over your cooled crust. Spread it evenly in the pan. Bake it in the oven for 30 to 35 minutes. You want the edges to be set but the center should still jiggle a little. After baking, take it out and let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 4 hours or overnight. This helps it set better. When ready to serve, lift it out using the parchment paper and cut it into bars. Enjoy your delicious cheesecake bars! To get that creamy and smooth texture, use softened cream cheese. Cold cream cheese will not mix well. Beat it until it is fluffy. This helps it blend with the sugar easily. For a lighter feel, add sour cream. It adds moisture and tang. When baking, don’t overdo it. The center should jiggle a bit. This means it will set nicely as it cools. Cracks can happen, but you can avoid them. First, mix your ingredients gently. Overmixing can add too much air. This can cause cracks when baking. Bake at a lower temperature. High heat can make the top crack. Also, let the cheesecake cool slowly. After baking, leave it at room temp for an hour. Then chill it in the fridge. This helps it settle without cracking. Serve these bars chilled for the best taste. Top with fresh raspberries for a fun look. A sprinkle of lemon zest also makes them pop. You can pair them with a dollop of whipped cream for extra creaminess. For drinks, a nice cup of tea or lemonade works well. These bars are great for parties or a sweet treat at home! Pro Tips Chill for Perfect Texture: Allow the cheesecake bars to chill overnight in the refrigerator. This will help the flavors meld together and achieve a firmer, creamier texture. Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter without lumps. Don’t Overmix: When folding in the raspberries, be gentle to avoid breaking them apart. This keeps your bars looking beautiful and adds bursts of flavor. Enhance Presentation: For an elegant touch, serve the bars with a dollop of whipped cream and a few extra raspberries on the plate. {{image_2}} You can switch out raspberries for other berries. Blueberries, strawberries, or blackberries work well. Each berry adds its own flavor and color. Just make sure the total amount stays the same. For instance, use 1 cup of blueberries instead of raspberries. This gives you a new twist on the classic recipe. If you need a gluten-free version, use gluten-free graham cracker crumbs. Many brands offer great options. You can also make your own crumbs from gluten-free cookies. This way, everyone can enjoy these tasty treats without worry. To make these bars vegan, replace cream cheese with a plant-based cream cheese. You can find many brands at stores. Use flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your cheesecake together without using eggs. These raspberry lemon cheesecake bars are best when fresh. They last in the fridge for about 5 days. For the best taste, store them in an airtight container. Keep them away from strong odors. This helps preserve their lovely lemon and raspberry flavors. You can freeze these cheesecake bars for up to 3 months. First, let the bars cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped bars in a freezer bag. Be sure to remove as much air as possible. When you want to enjoy them, simply thaw them in the fridge overnight. These bars are best served chilled. If you prefer them slightly warm, you can reheat them gently. Place the bars on a baking sheet. Warm them in a 300°F (150°C) oven for about 10 minutes. Keep an eye on them to avoid overcooking. Enjoy the creamy texture and bright flavors! Yes, you can use frozen raspberries. They work well in this recipe. Just thaw them first and drain excess juice. This helps keep the cheesecake bars from getting too watery. The flavor remains fresh and bright. Frozen berries also blend nicely into the filling. You can tell the cheesecake bars are done by checking the edges. They should be set and firm. The center will have a slight jiggle. It will firm up more as it cools. Always avoid overbaking, as this can lead to cracks. To cut cheesecake bars, use a sharp knife. First, chill them well in the fridge. This makes cutting easier. Dip the knife in hot water before each cut. Wipe the knife clean between cuts for neat edges. For best results, cut them into small squares or rectangles. You learned how to make raspberry lemon cheesecake bars from start to finish. We covered must-have ingredients, proven tips, and all kinds of variations. This dessert is tasty and fun to make, no matter your skill. Remember to be patient with the cooling process to avoid cracks. Enjoy these bars fresh, and share them with friends or family. Storing them properly lets you keep the joy for later. Try these ideas, and let your creativity shine in the kitchen. You’ll impress everyone with your delicious results!

Raspberry Lemon Cheesecake Bars

Deliciously creamy cheesecake bars with a refreshing lemon and raspberry flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 zest lemons
  • 0.25 cup fresh lemon juice
  • 1 cup raspberries (fresh or frozen)

Instructions
 

  • Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
  • Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar, beating until well incorporated.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, sour cream, lemon zest, and lemon juice until smooth and well combined.
  • Gently fold in the raspberries, being careful not to break them too much.
  • Pour the cheesecake mixture over the cooled crust, spreading it evenly.
  • Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  • Once baked, remove from the oven and let cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results.
  • When ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut into bars and enjoy!

Notes

Serve chilled, garnished with a sprinkle of lemon zest and additional fresh raspberries on top for a vibrant and fresh look.
Keyword bars, cheesecake, dessert, lemon, raspberry